Boston Baked Beans

This doubled the original recipe. I use my largest Le Creuset Dutch oven. The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.

INGREDIENTS

8 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
4 ounces bacon (4 slices), cut into 1/4-inch pieces
2 medium onions, chopped fine
1 cup mild molasses
2 tablespoon mild molasses (to finish)
3 tablespoons brown mustard
2 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
2 teaspoon cider vinegar (to finish)
Ground black pepper

INSTRUCTIONS

• Adjust oven rack to lower-middle position; heat oven to 300 degrees.
• Add salt pork and bacon to 13 1/4-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
• Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes.
• Add 1 cup molasses, mustard, beans, 2 1/2 teaspoons salt, and 18 cups water; increase heat to medium-high and bring to boil.
• Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
• Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
• Remove beans from oven; stir in remaining 2 tablespoons of molasses, vinegar, and additional salt and pepper to taste. Serve.

Source cooksillustrated.com


SERVES 8 TO 12